There’s just something about coffee cake. While it often has no coffee at all in its ingredients, it’s just delicious with icing. Or with a spread of butter after being warmed in the microwave.
As we enter mid-winter, we thought we’d offer ups a terrific coffee cake. (One that has optional drizzle icing, should you prefer your coffee cake that way).
Cream Cheese Coffee Cake (This recipe comes from Maegan Brown of TheBakerMama.)
You will need (for the cake):
- Two cups all-purpose flour
- Two teaspoons baking powder
- One-half teaspoon baking soda
- One-half teaspoon salt
- One teaspoon cinnamon
- Three-quarter cup (about one and half sticks) of unsalted, softened butter
- One cup granulated sugar
- One cup brown sugar
- Two large eggs
- One teaspoon vanilla
- One-half cup sour cream
- One cup heavy cream
For the drizzle icing:
- Four ounces of softened cream cheese
- One cup powdered sugar
- One-half teaspoon vanilla
- Three tablespoons heavy cream
For the topping and filling:
- One cup brown sugar
- One and one-half cups of chopped pecans
- One tablespoon cinnamon
- One 8-ounce softened cream cheese
To make:
- Preheat your oven to 350 degrees F. Take a 9×13-inch baking dish and lightly grease and flour it. Set it aside.
- Whisk together the flour, baking powder, baking soda, salt, and cinnamon in a large bowl. Set aside.
- Take an electric mixer and in its bowl beat the sugars and butter until they are smooth. Then add in the eggs – one at a time – until all are well combined.
- With the mixer at low speed, beat in the sour cream, vanilla and heavy cream.
- Slowly add the dry ingredients and beat until the batter is thick and smooth. Pour into the baking dish you just prepared.
- Now for the filling and topping: stir the brown sugar, cinnamon and pecans until all are well mixed. Get a separate bowl and beat the cream cheese until it is smooth and then add one cup of the pecan mixture. Stir all together until well combined.
- Take large scoops of the cream cheese mix and top it evenly over the batter in the baking dish.
- Take a butter knife and swirl the cream cheese mix into the batter. (Try not to overmix; you want thick swirls of the mix in the cake batter). Sprinkle the rest of the pecan mix evenly over the cake.
- Now bake for 50 minutes (or until you can insert a toothpick in the cake’s center that comes out clean).
- Let it cool on a wire rack as you prepare the drizzle.
- To make the drizzle: beat the cream cheese until it’s smooth. Then add the vanilla, heavy cream and powdered sugar. Beat until smooth and thin to drizzle (add more powdered sugar if it’s too thin, or more cream it it’s too thick).
- Drizzle over warm cake and serve.
Great coffee cake deserves a great premium, organic coffee such as Ubean Coffee. Find an independent distributor of our fair trade coffee near you.